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    You are in: Home / Recipes / Zucchini Salsa for Canning Recipe
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    Zucchini Salsa for Canning

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    1 hrs

    15 mins

    Mudflower's Note:

    This has some zucchini in it for bulk (and to use up some loitering harvest) but it tastes like a really great tomato salsa. It uses mostly tomato so that it is safe to can in a water bath. You might want to don some plastic gloves to chop the hot peppers...my fingers are still burning 5 hours later! But it was all worth it.

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    Ingredients:

    Serves: 35

    Yield:

    pint jars

    Units: US | Metric

    Directions:

    1. 1
      Combine all ingredients except vinegar and cornstarch in a large stockpot and bring to a boil over medium high heat. Stir occasionally to keep from scorching.
    2. 2
      Mix about 2 T. vinegar with the cornstarch and pour into pot. Add the rest of the vinegar and stir, until mixture thickens. If you would like for it to be thicker you can add a little more cornstarch and vinegar.
    3. 3
      Ladle into hot jars and can as usual, about 10-15 minutes (depending on your altitude---you can learn about this at The National Center for Home Food Preservation's web site.).

    Ratings & Reviews:

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    Nutritional Facts for Zucchini Salsa for Canning

    Serving Size: 1 (90 g)

    Servings Per Recipe: 35

    Amount Per Serving
    % Daily Value
    Calories 30.6
     
    Calories from Fat 2
    21%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 281.4 mg
    11%
    Total Carbohydrate 6.6 g
    2%
    Dietary Fiber 1.4 g
    5%
    Sugars 4.0 g
    16%
    Protein 1.2 g
    2%

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